European- Chiffon cake soaked with Frangelico, alternated with layers of hazelnut dacquoise, hazelnut buttercream and ganache. ( I make this cake , cover it with ganache and sprinkle it with gold leaf for special occasions.)

I couldn't sleep last night until I figured it out, so I'm probably going to go with

Chocolate cake filled with caramel espresso buttercream, and/orlemon cake filled maybe brushed with a bit of ginger syrup and filled with lemon mousse and fresh raspberries (which is a twist on the standby white with lemon or white with raspberry, but a little creative, which is what she asked me to come up with). It's a 7 a.m. tv spot, so it's cake for breakfast, so I figured something chocolate and espresso would go with coffee in the a.m....

For a display I think I'll do a copy of that pretty white Buddy Valastro cake that I've seen on here and I think it was on that 50 Best Wedding cakes on Brides website. Gotta start on that today, so I'll post a pic when it's done.

Brushing the cake with a simple syrup--you just mix about half and half sugar and water and heat til the sugar melts, then add flavor (whatever you like), let it cool, and brush it on the cake layers for extra flavor and a bit of moisture. YUM

I was supposed to go in next Monday to record, but they decided to put us off til after the inauguration. I was disappointed, but they also said they want to do not just a 90-second blip but an actual in-the-field "day in the life" SEGMENT, where they follow my wedding planner around, so part of that would be her doing a cake tasting with me, maybe a dress fitting, etc. So that's even better, but we don't have a date yet. Let's see if it actually happens...